Masottina’s awards’ update

Falstaff Masottina

Masottina‘s awards’ update: GuidaBio awarded the Prosecco Superiore DOCG Costabella and the Prosecco Brut DOC Costabella with respectively a Golden Leaf and 5 Leaves.

Guida Bio is the only national guide dedicated exclusively to wines from organic farming and was created with the aim of promoting the green and eco-sustainable choices of the wine world and other sectors of agricultural production.
Organic farming is a difficult challenge, but it is also a path of responsibility in the production of goods and in safeguarding the opportunities of future generations, environmental sustainability and manufacturing processes.
Today, more and more producers are involved in this world, driven by environmental, social and consumer protection motivations. 
Organic is a choice of awareness, ethics, foresight, respect and quality.

Guida Bio was created with the aim of collecting and describing the products and experiences of those who have decided to take this path, with reviews of products and companies that have decided to embrace this agricultural conduct by adhering to strict certification specifications.

Conegliano Valdobbiadene Prosecco Superiore Costabella Brut

This wine, created by the third generation of the Dal Bianco family, comes from vineyards cultivated using organic methods that observe Nature’s timing, without forcing the plant to produce a high yield and without using chemical fertilisers. The wine is sleek, flavourful and pleasant on the palate with the balance of acidity and softness enhanced in the lingering aromatic finish.

Prosecco Costabella Brut

This elegant, harmonious wine, with its lingering, citrusy finish, reveals balanced acidity and softness in perfect harmony with the Masottina style, here interpreting organically the tradition of Prosecco DOC. Full-bodied, creamy and lively, with excellent harmony of softness and fruity freshness. Elegant and well-balanced, the finish is persistent and citrusy.

COLLECTION COSTABELLA

Vini Prosecco Biologico

The organic soul of Masottina, dedicated to the locality of Costabella, which takes us from Collalbrigo to the G. B. Cerletti Oenology School, Conegliano.

The wines come from the Dal Bianco family’s third generation vineyards, which they have created to give special impetus to the concept of sustainability and environmental friendliness

Falstaff Masottina

A passion born in the vineyard

With every harvest for the past more than 75 years the Dal Bianco family has renewed its roots and inspiration. For this family, being winemakers means passing on over the years and generations the continuous thrill of taking care of Mother Nature’s precious gifts.
Masottina wines have their roots in the 220 hectares of vineyards acquired over the years by the family. Vine growing is the result of synergies between a constantly forward-looking approach and attention to origins, united by a common theme that enhances the different terroirs. These are the factors that inspire the entire vinification process, through to the final selection, to create well-balanced wines, sealed with the names of the locations they represent the most.

The winery is the place where winemaking spirit is fully expressed, maintaining the promise made years ago by Adriano Dal Bianco, who strived to vinify his grapes accurately and rapidly to keep them from oxidising. Today this approach involves painstaking tasks, from selecting grapes on the vine to getting them to the winery first thing in the morning, where a second selection takes place.

Gravity is their ally in vinification: it starts when the grapes enter the winery, goes through soft pressing and conveys the must to the fermenting vats. Maturation in tanks and careful monitoring lead to Masottina wines, the result of familiar rituals representing outstanding historic terroirs, selection from a single vineyard or clever cuvée blending.
Only in this way can the flavour and aroma potential of each combination be defined, and the wine be able to fully express them in an elegant, limpid product.

The Masottina method is therefore an ancestral link constantly evolving through observance of traditions and interpretation of the future, elements with a common spirit inspired by a unique territory and a family passion with its own unmistakable style.

 

Take a look at the producer’s website and discover more about Masottina’s world

Wine Spectator points Masottina

Masottina logo

Wine Spectator points for Masottina: 

The R.D.O. Ponente Brut Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano from Masottina received 90 points from Wine Spectator

Grapes: 100% Glera
Residual sugar: 4 g/l
Alcohol: 11.5%
Sizes: available in 0.75 L and in  1.5 L

Wine Spectator review:

A creamy Prosecco, with mango and mandarin orange fruit flavors that are bright and expressive on a fine, lively bead, plus notes of petrol, fresh thyme and grated ginger. Open-knit and zesty on the finish. Drink now.

Prosecco Trophy points Masottina - vineyard Ogliano

Coming from a vineyard facing south-west, this wine encapsulates all the elegance and finesse of a unique terroir such as Ogliano, where its typical features are sealed by a slightly spicy hint that develops in crescendo thanks to its longevity. The wine is made from hand-picked selected grapes, white vinified by the gravity method. 

Awards Masottina

Falstaff Masottina

Awards Masottina: take a look at these recent important results: International Wine Challenge (IWC), International Wine & Spirit Challenge (IWSC), Concours Mondial de Bruxelles and Prosecco Master (by The Drink Business)

Variety: 100% Glera
Residual sugar: 4 g/l

Coming from a vineyard facing south-west, this wine encapsulates all the elegance and finesse of a unique terroir such as Ogliano, where its typical features are sealed by a slightly spicy hint that develops in crescendo thanks to its longevity.
The wine is made from hand-picked selected grapes, white vinified by the gravity method.
Prise de mousse and maturation take place over approximately three months, followed by further ageing for one month in bottle.

Points
0

Variety: 100% Glera
Residual sugar: 13.5 g/l

Hails from a vineyard of 50-year-old vines, facing east and caressed by a constant breeze. The result is a wine whose powerful fruity aroma, structure and mineral touches are widely acknowledged.
Hand-picked, selected grapes are white vinified by the gravity method. Prise de mousse and maturation take place for approximately three months, followed by further ageing for one month in bottle.

Points
0

Variety: 100% Glera
Residual sugar: 14 g/l

A well-balanced wine with a lingering finish in which the sugar content brings out its finesse. Once again we can appreciate the different essences of grapes from the Conegliano Valdobbiadene hills, selected and white vinified. Prise de mousse and maturation take place over approximately one month, followed by another month of ageing in bottle.

Points
0

Variety: 90% Glera – 10% Pinot Nero
Residual sugar: 8 g/l

This wine blends the elegance of Pinot Noir and the versatility of Glera. The Glera grapes are white vinified, and the Pinot Noir red vinified, after brief pre-fermentation maceration of 24 – 36 hours. The two base wines are then blended before prise de mousse, which takes place on selected yeasts for at least ninety days. The wine ages in bottle for a month before distribution.

Variety: 100% Glera
Residual sugar: 10 g/l

Prosecco wine with unmistakable style, featuring outstanding elegance, versatility and finesse. Subtle on the palate, enveloping and fresh, it is vinified to the company’s best sparkling wine tradition that uses gravity in order to interfere as little as possible with the raw materials so that they represent and preserve the value of our land.